You open your pastry drawer, determined to prepare your finest semi-cooked chocolate or your homemade Easter eggs, and there, unfortunately, the original chocolate, a beautiful dark brown, takes on a whitish appearance, for the least engaging. Has it come time to throw it away at Madame Poubelle's? He who promised such delicious desserts…
Why does chocolate turn white?
Before moving too quickly, we must understand the origin of this very common phenomenon. Sometimes the chocolate turns white, sometimes never! Why ? It all comes from the storage conditions of the chocolate which are not suitable for this product, and he lets you know it.
If it is too hot, the cocoa butter melts, migrates to the surface, and solidifies again when the temperature drops. This is “fat bleaching”. Result: the exterior surface is greasy to the touch.
Another case, if the environment is too humid, this melts the chocolate sugar which crystallizes again as it dries. Result: the surface is rough.
Due to these poor storage conditions, the texture and taste may also be slightly impacted, even if, sometimes, this is difficult to notice.
What to do with blanched chocolate?
If it is baking chocolate, by melting it, these aspects will disappear. If it is chocolate to taste, the greasy or rough sensation may surprise or even disturb. In this case, it is better to use it in baking or melt it in milk for a tasty comforting hot chocolate. When in doubt, taste a small piece to check the taste. If it still has a good chocolate flavor, you can use it, otherwise, move on.
